Easy Stromboli
Equipment
- 12" x 16" cut parchment paper
- large sheet pan
Ingredients
- 1 (13.8oz) refrigerated rectangular shape pillsbury pizza crust
- 16 oz mozzarella cheese shredded, DIVIDED
- 1/4 cup marinara sauce, for brushing onto dough
- 12 thin sliced deli ham (I use black forest) or prosciutto
- 12 thin sliced genoa salami
- 12 thin sliced deli pepperoni
- 1 large egg + 1 TBS water
- 1/3 cup parmesan cheese, grated
- 1/4 tsp cracked black pepper
- 1/2 tsp Italian seasoning blend DIVIDED
- extra heated marinara sauce for dipping stromboli in
- 2 tsp minced garlic
Instructions
- Place pizza dough onto a 12 x 16 piece of parchment paper. Lightly sprinkle dough with flour. Using a rolling pin, roll out dough to cover the 12 x 16 parchment paper end to end evenly.
- Lightly coat dough with marinara sauce using a pastry brush. Make sure to leave a 1 inch border free of any sauce and ingredients. (This will help seal the dough later in recipe.) Place minced garlic over the sauce.
- Sprinkle 4 oz of shredded cheese evenly over the garlic & sauce. Layer 12 slices of ham across cheese. Sprinkle another 4 oz shredded cheese over ham. Sprinkle with Italian seasoning. Layer salami over cheese. Layer additional 4 oz cheese over salami. Layer pepperoni over cheese. Sprinkle remaining 4 oz of shredded cheese over pepperoni. sprinkle with Italian seasoning.
- Whisk egg & water together in a small bowl until frothy. Brush a small amount on 3 edges of pizza dough. (Save rest of egg wash for end.)
- Starting at long end of dough near you, start rolling tightly and tucking all ingredients in with dough as you are rolling to the end. Seal along the long edge.
- Tuck each short end of folded dough under to seal. Carefully move sealed pizza dough onto a parchment covered large sheet pan seam side down. Brush saved egg wash over the entire stromboli. Sprinkle the parmesan cheese over the top of stromboli. Sprinkle top of cheese with cracked black pepper. Cut 4 slits across top of stromboli.
- Bake in preheated 375 degree oven for 25-30 minutes until stromboli is golden brown on top and the bottom to make sure crust on inside is cooked through.NOTE: check coloring of stromboli during cooking time, if it appears to be getting brown to fast, just lay a piece of foil over stromboli during end of cooking time.
- Remove stromboli from oven and allow to rest for 5 minutes before slicing into 8 pieces. Serve with heated marinara sauce for dipping.
Can’t wait to make the strawberry twinkie cake. I like all the ingredients. I’m sure it’s delicious. I’m pretty sure that I’m going to really like your recipes. Thanks Catherine.
.
C
You’re welcome.